Vegan Double Chocolate Chip Muffins (Gluten Free option)
Deliciously rich, moist, and chocolatey, these are the perfect combination of the fluffiness of a muffin mixed with the dense luxury of a chocolate cake. Plus if you like chocolate for breakfast, and muffins for dessert, then you can eat two of these per day!
Ingredients
- 1 cup non-dairy milk
- 2 tsp apple cider vinegar
- ½ cup melted coconut oil
- 5 tbsp unsweetened applesauce
- 2 tsp vanilla extract
- 1 cup + 2 tbsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- heaping ½ tsp salt
- 2/3 cup dark chocolate chips *optional, see notes
- 2/3 cup semi-sweet chocolate chunks *optional, see notes
Instructions
- Preheat the oven to 375°F and line muffin tin with cupcake liners.
- Melt the coconut oil and then measure out ½ cup and pour into a large bowl. Wipe down the measuring cup (or use a fresh one) to make the vegan buttermilk by adding in 2 tsp of apple cider vinegar, then enough non-dairy milk to get the mixture to the 1-cup line.
- While the coconut oil is coming to room temperature and the buttermilk is curdling, mix the gluten free flour, unsweetened cocoa powder, baking powder, and salt in a small bowl. Make sure to sift the cocoa powder if it is lumpy.
- Into the large bowl with the melted coconut oil add the vegan buttermilk mixture, unsweetened applesauce, and vanilla extract, then whisk until smooth. Add in the sugar and whisk again. Pour in the dry ingredients and mix with a spoon or spatula until fully combined.
- Finally, if you are adding in chocolate chips and/or chunks (or nuts), add them in at this time and mix evenly throughout.
- Spoon the batter evenly into 12-muffin liners, it will come to the top of the liner. Optionally, sprinkle some extra chocolate chips or coarse sugar over the tops of each muffin. Bake for 21-24 minutes, I find my sweet spot to be right at 22.
- Once done, remove the pan from the oven and stick it onto a cooling rack. Let the cupcakes firm for about 5-10 minutes before removing from the pan and moving them directly onto the cooling rack to continue coming to room temperature.
- Eat and enjoy!
Notes
- These are the amounts and types of chocolate chips & chunks I use in my version of these. You can swap out with any chips or nuts you want, but I wouldn't suggest going over 1.5 cups' worth of mix-ins.
NUTRITION INFO
Total amount: 12 muffins
Serving size: 1 muffin
Per serving amounts: (note - this does not account for chocolate chips or chunks)- Calories - 255
- Grams of fat - 10.3
- Grams of carbs - 38.9
- Grams of protein - 3.2
Tried this recipe?Let us know how it was!